Turban Squash Soup Recipe

5 from 1 vote

A feast for your eyes as well as your taste buds: if you need a fall recipe to impress, make it this one.

Course Soup

Cuisine American

Keyword soup, squash, turban

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 711kcal

Cost 8

Remove the flesh from the squash. If you cut off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.
1 turban squash
Melt the cooking fat in a saucepan placed over medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes.
1 leek, 2 medium carrots, 1 sweet potato, 2 tbsp. Paleo cooking fat, Sea salt and freshly ground black pepper to taste
Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).
3 ½ cups chicken stock
Transfer the vegetables and broth to a blender or food processor and purée.
Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.
½ cup coconut milk
Serve with fresh dill to garnish.
Fresh dill